Tangy Lemon Marmalade – I’m In Love

I think I am in love with my new lemon marmalade.This is by far the tastiest marmalade, I have ever made. And the secret is ORGANIC lemons! Earlier attempts that has been made from conventionally grown lemons has been poor compared to this. Another reason behind the success is the finely shredded zest. I don’t like large pieces of zest in citrus marmalade and because of this I am more than happy to give the shredding some extra attention.

If you feel like making your own lemon marmalade it’s definitely time to make it right now, when the citrus are in season. This recipe will give you a generous amount of marmalade that will last for many months (of course depending on how much you eat). You can eat it with anything really but I prefer mine on bread, in a cake or just a spoonful straight in my mouth! Oh, did I tell you it is very, very tasty…

Tangy Lemon Marmalade - I´m In Love

1. Peel the lemons carefully with a potato peeler or sharp knife. Try to only get the yellow part of the zest or as little as possible of the white part. You then shred all the pieces of zest until you get a pile fine stripes. Place the shredded zest in a big pan.

2. Now, cut the ends of the lemons and remove the white part of the peel using either you hands or a sharp knife. You can leave the seeds and place them in the pot together with the pulp since the seeds contain pectin which will make the marmalade a bit more “thick” in the texture. I did not use any seeds in my marmalade this time and the texture was great anyway. But if you do leave them don’t forget to take them out before filling the jars.

3. Cut the pulp into small pieces and place it in the pot together with the zest. Add the water and bring to a boil. Let it simmer for 15-20 minutes before you add the sugar. Let it boil on low heat, for 30 minutes, stirring every now and then to prevent it from getting stuck to the bottom of the pan.

4. The marmalade is ready when it reaches 106°C / 223°F, if you use a thermometer. If not, wait at least 30 minutes and then check the texture by adding a little marmalade to a plate. When it has cooled you cut through it with a toothpick. If it stays divided it is done and if not, it needs to cook a bit longer. Fill sterilized glass jars with the marmalade and enjoy!

Sterilising jars

Place cleaned jars in the oven on 125°C / 257°F for 20 minutes. If you are using lids that doesn’t go in the oven just put them in boiling water for five minutes, take them out and let them dry on paper towels.